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【中国各地名菜-英文名称整理】
川菜:Sichuan Cuisine
麻婆豆腐(MaPo Tofu)、回锅肉(double cooked pork slices)、干烧鱼翅(Dry-Braised Shark’sFin)、豆花肉蟹(SautéedHardshell Crab with Tofu Pudding)、坛子鸡(Chicken in Pot)、樟茶鸭(Smoked Duck,Sichuan Style)、魔芋鸭(Braised Duck with Shredded Konjak)
粤菜:Canton cuisine
佛跳墙(Fotiaoqiang)、叉烧(BBQ Pork)、烧鹅(Roast Goose)、白斩鸡(Chopped Boiled Chicken)、脆皮乳猪(Crispy BBQ Suckling Pig)、脆皮乳鸽(Crispy Pigeon)
鲁菜:Shandong cuisine
葱烧海参(Braised Sea Cucumbers with Spring Onions)、九转大肠(Braised Intestines in Brown Sauce)
北京菜:Beijing cuisine
北京烤鸭(Peking Duck)、京酱肉丝(SautéedShredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)
贵州菜:Guizhou cuisine:
酸汤鱼(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)
湘菜:Hunan cuisine
剁椒鱼头(Steamed Fish Head with Diced Hot Red Peppers)、莲蓬扣肉(Braised Pork with LotusSeeds)、农家小炒肉(Shredded Pork with Vegetables)、干锅茶树菇(Griddle Cooked Tea Tree Mushrooms)
淮扬菜:Huaiyang cuisine
红烧狮子头(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham in Honey Sauce)
浙江菜:Zhejiang cuisine
西湖醋鱼(West Lake Fish in Vinegar Gravy)、东坡肉(Braised Dongpo Pork)
东北菜:Northeast Cuisine:
小鸡炖蘑菇(Stewed Chick with Mushroom)、酱骨架(Braised Spare Ribs in Brown Sauce)
新疆菜:Xinjiang cuisine:
大盘鸡(Braised Chicken with Potato and Green Pepper)、孜然寸骨(SautéedSpare Ribswith Cumin)
广西菜:Guangxi Cuisine:
啤酒鸭(Stewed Duck in Beer)、酸笋炒牛肉(Sautéed Beef with Pickled Bamboo Shoots)
上海菜:Shanghai cuisine:
油爆虾(Stire-FriedShrimps)、毛蟹炒年糕(SautéedHardshell Crab with Rice Cake)江西菜:三杯鸡(Stewed Chicken with Three Cups Sauce)、藜蒿炒腊肉(SautéedPre- served Pork with Artemisia selengensis)
云南菜:Yunnan cuisine
汽锅鸡(Steam Pot Chicken)